STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS

Stir-Fried Oysters With Mushrooms and Scallions image

Provided by Marian Burros

Time 15m

Yield 3 servings

Number Of Ingredients 13

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2 quarts water
3 dozen freshly shucked oysters with liquor reserved
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons canola or corn oil
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1 bunch scallions, chopped, greens reserved
1 small can sliced water chestnuts, drained
1/4 pound small fresh pea pods, strings removed
1/2 pound fresh mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
1 pound fresh noodles or linguine

Steps:

Heat water for pasta.
Measure oyster liquor; add water, if necessary, to make 3/4 cup.
Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
Cook noodles in boiling water about 1 minute.
Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.